Lamb Butt Cookies Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1/3

cup all-purpose flour

1

container (12 oz) fluffy white whipped ready-to-spread frosting

32

black jelly beans, cut in half lengthwise

8

large marshmallows

3

cups miniature marshmallows, cut in half crosswise (224 miniature marshmallows)

Preparation

Heat oven to 350°F. In large bowl, mix cookie dough and flour with hands until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape dough into 9x1 1/2-inch log. Wrap in plastic wrap; refrigerate 30 minutes.

Remove plastic wrap. Cut dough into 32 slices. Place slices on ungreased cookie sheet.

Bake 8 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

To make lamb butt, frost 1 cookie with frosting. Attach 2 jelly bean halves, cut sides down, to bottom of cookie for feet.

Cut each large marshmallow in half widthwise, then in half crosswise, into 4 pieces.

Attach 1 large marshmallow piece, rounded side up, to center of cookie for tail. Attach about 14 miniature marshmallow halves, cut sides down, to frosting on cookie. Repeat with remaining cookies.